Description
Discover how to make a creamy Zucchini Alfredo that’s both delicious and easy to prepare. Learn tips to create a guilt-free, flavorful dish perfect for any meal.
Ingredients
- 1 pound (454 g) zucchini
- 4 tablespoon (60 ml) s unsalted butter
- 2 ounce (57 g) s (57 grams) Parmesan cheese, freshly grated
- 8 ounce (227 g) s (227 grams) fettuccine
- Kosher salt
- 2 tablespoon (30 ml) s olive oil
- Freshly ground black pepper
Instructions
- Fill a large pot (4 to 6 quarts) with water and bring it to a rolling boil on a high flame.
- As the water heats, slice the zucchini into thin strips using a julienne peeler or mandoline and place them aside.
- Dice the butter into 1-inch pieces and set them in a large bowl that can withstand heat. Put it aside.
- Grate the Parmesan finely and have it ready.
- Once the water reaches a boil, sprinkle in a generous amount of kosher salt. Drop in the pasta and cook until it is just firm to the bite.
- Meanwhile, warm the olive oil in a wide pan over medium heat.
- Add the zucchini and a good pinch of salt, cover the pan, and cook for roughly 5 minutes to soften it.
- Remove the cover and continue cooking until the zucchini is soft and most of the liquid has evaporated. Take it off the heat and set aside.
- When the pasta is al dente, save 1/2 cup of the pasta water. Have the prepared bowl of butter, Parmesan, and pasta water within reach.
- With tongs, move the fettuccine to the bowl with the butter and begin tossing to melt the butter and coat the pasta.
- As you toss, gradually add the Parmesan a few spoonfuls at a time, mixing it into the sauce that forms.
- Pour in some pasta water if needed to thin the sauce and achieve a creamier texture. You might not require all of it, as it varies with each preparation.
- After incorporating all the cheese, mix in the zucchini with the pasta to blend them thoroughly.
- Portion into 4 bowls and finish with a sprinkle of freshly ground black pepper.
Notes
- Ensure zucchini strips are of uniform thickness using a mandoline. Gently heat olive oil to preserve its flavor while cooking zucchini. Reserve some pasta water before draining to help bind the sauce.